6 TBSP oil
1 pound top sirloin steak
1 red onion
3 bell peppers (use different colors!)
1 can chickpeas
2 TBSP Spice by Rachel Sweet MASALA MIX
Place the steak on a plate and pat dry with paper towels. Coat both sides generously with the 2 tablespoons MASALA MIX and then set the steak aside. Leave at room temperature to rest while you prepare the veggies.
Meanwhile, peel and slice the onion into half moons and set aside. Slice the peppers (julienne) and rinse the chickpeas in a colander. Heat 2 TBSP of the oil in a large skillet on medium heat. Add the onion and peppers and cook 10 minutes, stirring occasionally. When the veggies have finished cooking, transfer them to a bowl and set aside. Add the remaining oil and place the steak into the hot pan. Keep the heat set to medium. Cook the steak 3-5 minutes on each side depending on thickness. After the first side has cooked, flip the steak and then add the peppers and onions back in. Add the chickpeas around the meat. When the meat is done, remove from heat and let rest for 10 minutes.
Slice the steak and serve with the veggies and chickpeas.